Usually, Matar Paneer made at home for everyday meals, is a no-fuss, pretty simple recipe – like the one I have here. Restaurant-style Matar Paneer, however, is a bit more special. The curry is often richer in texture due to the addition of cream or yogurt. The cubed paneer pieces are also often lightly fried to give it a slight crisp along the edges while still being soft on the inside. Just these minor changes to the recipe take this dish to a whole new level and make it a perfect addition to your dinner table. During the Indian festive season, vegetarian food generally takes center stage and Matar Paneer is one of my go-to recipes to serve at any get-together. It is perfect to enjoy with a side of Jeera Pulao as well as some fresh warm Naan. This Diwali too, like all others in recent years, I’ll be making this Matar Paneer Curry and serving it along with some crispy Puris. Since Diwali falls bang in the middle of the week this time around, I’ll probably just make some Sooji Halwa for dessert. This combination of Matar Paneer, Puris and Halwa is a favourite with the three of us and I know we’ll all enjoy it immensely. What does your Diwali menu look like this year? I’d love to hear what you love cooking/eating with your loved ones. If you enjoyed this recipe, then you will surely love my Palak Paneer and Paneer Biryani recipes as well. Tried this recipe? Leave a Comment and let me know, also Rate it by clicking the number of stars on the recipe card. Want to share your version with me? Tag me on Instagram @hookedonheat
